Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- red split lentil - 120 g
- water - 5 cups (1200 g)
- onion - 1 medium size (75 g)
- carrot - 1 small size (75 g)
- salt - 2 teaspoons (12 g)
- butter or margarine - 3 tablespoons (40 g)
- all purpose flour - 2 tablespoons (12 g)
- tomato paste - 1 tablespoon (15 g)
- =
Directions
Wash and drain lentils. Place in a saucepan. Add water. Cook over low heat uncovered. Remove scum with a perforated spoon. Stir in finely chopped onion and frated carrot. Season with salt; mix. Cover and simmer for 30 minutes or until lentils and vegetables are tender. Remove from heat; cool. Place into a blender or food processor container. Process until well blended and creamy. Melt margarine in a skillet. Stir in flour. Brown until light golden stirring constantly. Blend in tomato paste. Dilute with creamed soup; mix. Stir in soup. Heat Creamed soup for 5 minutes, stirring constantly. Serve hot.